Recipes

Mark’s Summer Salad

Category:	Soups and Salads
Ingredients:	1-1/2 cup corn, cooked tender 2 cups pinto beans, cooked tender 2 cups kidney beans, drained and washed 1 cup chopped green onion tops, minced 1 medium sized zucchini, raw, seeded and chopped 1/2 cup sliced bamboo shoots, julianned 1-1/2 cup carrots, sliced and cooked Cook until tender and drain Dressing: 1/2 cup vinegar 1/2 cup oil 3 medium minced cloves garlic, minced fine
Preparation - Directions:	Cook over low heat and add to vegetables. Let stand 24 hours. Salt and pepper to your liking.

Category:

Soups and Salads

Ingredients:

1-1/2 cup corn, cooked tender
2 cups pinto beans, cooked tender
2 cups kidney beans, drained and washed
1 cup chopped green onion tops, minced
1 medium sized zucchini, raw, seeded and chopped
1/2 cup sliced bamboo shoots, julianned
1-1/2 cup carrots, sliced and cooked
Cook until tender and drain
Dressing:
1/2 cup vinegar
1/2 cup oil
3 medium minced cloves garlic, minced fine

Preparation - Directions:

Cook over low heat and add to vegetables. Let stand 24 hours. Salt and pepper to your liking.